with Tomatoes and Parmesan
This recipe is originally from Cooking Light, but I think adding the tomatoes really increased the moisture to this dish. I would even consider adding more herbs, or if you aren’t watching your calories, olive oil at the end.
(Recipe has approximately 180 calories and 4 g of fat per 1 cup serving.)
1 ¼ cups water
1-2 broccoli crowns, chopped
1 cup uncooked whole-wheat couscous
1 teaspoon butter
¼ cup parmesan, freshly grated
1 tablespoon fresh thyme (or other herb)
1 cup grape tomatoes, halved
Salt and pepper to taste
Bring 1 ¼ cups water to a boil (covered). Add broccoli and cover. Cook for 5 minutes.
Add couscous and butter. Remove pan from heat; cover and let stand for 5 minutes.
Fluff couscous with fork.
Stir half the cheese, thyme, tomatoes, and stir. Salt and pepper to taste.
Top with the remaining cheese (and extra herbs for garnish.) Serve warm